Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
David Moore and Doug Brown of Carlsbad, CA, a member of the QUAFF homebrew club, won a gold medal in Category 31: Wood-Aged Beer in the 2023 National Homebrew Competition Final Round in San Diego. The duo’s Specialty Wood-Aged Beer earned gold out of 103 entries.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
David Moore and Doug Brown of Carlsbad, CA, a member of the QUAFF homebrew club, won a gold medal in Category 31: Wood-Aged Beer in the 2023 National Homebrew Competition Final Round in San Diego. The duo’s Specialty Wood-Aged Beer earned gold out of 103 entries.
Ingredients:
- MALTS & ADJUNCTS
- 6 lb. (2.72 kg) Weyermann Munich I malt
- 6 lb. (2.72 kg) Bonlander Munich malt
- 5 lb. (2.27 kg) German Pilsner malt
- 3.5 lb. (1.59 kg) chit malt
- 2 lb. (907 g) Weyermann Caramunich II malt
- 1 lb. (454 g) melanoidin malt
- 8 oz. (227 g) Special B malt
- 4 oz. (113 g) Weyermann Carafa II Special malt
- HOPS
- 0.65 oz. (18 g) Magnum, 14.2% a.a. @ 60 min
- YEAST
- 200 mL slurry Imperial L133 (Global)
- WATER
- Ca 81 ppm, Na 13 ppm, Cl 88 ppm, SO4 77 ppm, HC03 33 ppm
Specifications:
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.087 (20.9°P)
Final Gravity: 1.023 (5.8°P)
ABV: 8.4%
IBU: 18
SRM: 24
Directions:
Mash 10 min. at 128°F (53°C), 60 min. at 148°F (64°C), 10 min. at 158°F (70°C), and 10 min. at 168°F (76°C). Pitch yeast at 45°F (7°C), ferment in primary for 3.5 weeks, then age in a mezcal barrel to taste.
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